Rosemary Lemon Chicken and Rice
Easy Rosemary Lemon Chicken and Rice recipe. The perfect stove-top dinner idea to make with your pantry essentials.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
- 1 cup rice
- 1 lb chicken breasts, thinly sliced
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 Tbsp avocado oil
- 1/2 cup chicken broth
- 4 cloves garlic, minced
- 1 Tbsp fresh rosemary, chopped
- 2 Tbsp milk
- 1 medium lemon, juiced
Cook rice in an Instant Pot or saucepan until done.
Meanwhile, season the chicken with salt and pepper.
Heat the avocado oil in a large skillet over medium heat. Place the chicken in the hot skillet and cook on each side for around 3 minutes or until cooked through. Remove from heat and set aside.
Add the chicken broth, garlic and rosemary in the skillet and stir. Bring to a boil and reduce the heat to simmer for around 3 minutes.
Turn off the heat and stir in the rice, milk and lemon juice. Place the chicken on top of the rice and garnish with lemon slices.